Elaboración de una bebida alcohólica a base de chaguarmishqui con pulpa de maracuyá.

Abstract

The objective of this study was to use the chaguarmishqui to process an alcoholic beverage with passion fruit pulp. The best formulation was established using different levels (300, 400, 500) ml of pulp, thus determining its physicochemical, microbiological, and organoleptic characteristics and its benefit/cost. The chaguarmishqui was acquired from small producers in the province of Cañar in the canton of El Tambo. The passion fruit was acquired from the wholesale market of the Riobamba Canton and the pulping was carried out. For the microbiological analysis, it was established by means of the regulation, NTE INEN 1529-10:98, which mentions that molds and yeasts and salmonella should be carried out. As for the organoleptic characteristics with the attributes color, odor, flavor, and appearance, it was established with the Friedman test. For the statistical analysis, the Tukey test was used, resulting in significant differences for pH, soluble solids, alcohol content, volatile acidity and reducing sugars. Microbiological analysis showed the presence of mold and yeasts in T0, T2 and T3, with a quantity of 2 colony forming units (CFU), while T1 obtained 1 (CFU). All four treatments showed an absence of salmonella in the analysis. This complied with the established standard. For the organoleptic analysis with the attributes color, odor, flavor and appearance, the best treatment was T3. It is concluded that the physical, chemical, microbiological, and sensory composition of the product, T1 presented 4.40 pH, 5.15% ST, 8.09% alcoholic, 1.06 g/L volatile acidity, 0.70 g/L reducing sugars, complying with the maximum and minimum values of the NTE INEN. Treatment three showed a better cost benefit of $0.61 per dollar invested. Chaguarmishqui is an ancestral beverage with beneficial characteristics. Therefore, it is recommended to continue with the study of utilization with different food products.